1/2 lb elbow macaroni
3 Tbs butter
3 Tbs flour
1 Tbs powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 tsp paprika
1 egg
12 oz sharp cheddar, grated
4 oz Velveeta, cubed
1 tsp salt
Black pepper to taste
3 Tbs butter
1 cup Panko breadcrumbs

Preheat oven to 350. Cook pasta until al dente.

While pasta is cooking, in a separate pot melt the butter. Whisk in the flour and mustard and keep mixing about five minutes making sure that it is free of lumps. Stir in the milk, onion, bay leaf and paprika and simmer for ten minutes. Remove the bay leaf.

Mix in the egg, 3/4 of the cheese, Velveeta, salt and pepper. Fold the macaroni into the mix and pour into a 2 quart casserole dish. Top with the remaining 1/4 cheese.

Top macaroni with breadcrumbs and the 3 Tbs of butter. Bake for 30 minutes and remove from oven and let rest five minutes before serving.



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